18-feet-by- 26 inches deep (Serves 100,000) unbaked weight — 28,210 lbs. baked weight — 26,517 lbs.
FILLING
18,865 lbs. cherries
7,478 lbs. sugar
966 lbs. flour
855 lbs. corn starch
117 lbs. vegetable oil
45 lbs. salt
PASTRY
1,081 lbs. flour
703 Lbs. shortening
286 lbs. water
32 lbs. salt
54 lbs. dextrose
DIRECTIONS
Following assembly of an
18-foot pan and an oven, mix the pastry ingredients together and roll out. Place the bottom pastry into the pan and bake for three house. Combine the filling ingredients and bake in a vat. Pour the filling into the baked pie shell and top with a lattice crust. Bake until brown, then serve.
